Brussels sprouts have always had a bad rap, mainly because they used to be boiled to death, which made them sulphurous and just unpleasant to eat. While these cute cabbage-like sprouts are sometimes seen as vegetables you only eat because they’re good for you, in truth, they’re quite delicious if cooked and seasoned properly!
Named after the city of Brussels in Belgium, where they are thought to have originated, Brussels sprouts are a member of the brassica family. They are high in vitamins A and C and are also a good source of iron, dietary fibre and potassium. All essential vitamins and minerals our bodies need to fight off nasties during this time of the year.